Free Betty Crocker The Big Book of Bread (Betty Crocker Big Book) by Betty Crocker Page A

time: 15 minutes · start to finish: 3 hours 25 minutes · 1 loaf (16 slices)
2 cups all-purpose flour
1 cup sugar
¼ cup grated lemon peel
1 cup milk
¾ cup vegetable oil
2 tablespoons poppy seed
2 teaspoons baking powder
½ teaspoon salt
2 eggs, slightly beaten
    1 Heat oven to 350°F. Generously grease bottom only of 9×5-inch loaf pan with shortening; lightly flour. (Do not use cooking spray.)
    2 In large bowl, stir together all ingredients until moistened. Pour into pan.
    3 Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
    1 Slice: Calories 220 (Calories from Fat 110); Total Fat 12g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 25mg; Sodium 150mg; Total Carbohydrate 26g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2
    bake smart You’ll want to purchase poppy seed in small amounts as this nutty-flavored spice can spoil easily. Store poppy seed tightly covered in the refrigerator for 3 to 6 months.

    ginger-carrot-nut bread
    prep time: 15 minutes · start to finish: 3 hours 25 minutes · 1 loaf (16 slices)
2 eggs
¾ cup packed brown sugar
1 ⁄ 3 cup vegetable oil
½ cup milk
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon salt
1 cup shredded carrots (2 medium)
½ cup chopped nuts
    1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottom only of 8×4-inch loaf pan with shortening; lightly flour (or spray bottom of pan with baking spray with flour).
    2 In large bowl, beat eggs and brown sugar with electric mixer on medium speed until creamy. Beat in oil, milk and vanilla. On low speed, beat in flour, baking powder, ginger and salt until smooth. Stir in carrots and nuts. Spread in pan.
    3 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
    4 Loosen sides of loaves from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
    1 Slice: Calories 180 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 170mg; Total Carbohydrate 24g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1½
    bake smart Serve slices of this fragrant loaf with whipped cream cheese.
    The reason only the bottom of the pan is greased is to help the loaf rise correctly and keep the loaf from sinking around the edges.

    cinnamon bubble loaf
    prep time: 15 minutes · start to finish: 55 minutes · 1 loaf (12 slices)
loaf
2 tablespoons granulated sugar
1½ teaspoons ground cinnamon
3½ cups Original Bisquick mix
1 ⁄ 3 cup granulated sugar
3 tablespoons butter, softened
½ cup milk
1 teaspoon vanilla
1 egg
2 tablespoons butter, melted
glaze, if desired
½ cup powdered sugar
2 to 3 teaspoons water
    1 Heat oven to 375°F. Grease bottom and sides of 9×5-inch loaf pan with shortening or cooking spray. In small bowl, mix 2 tablespoons granulated sugar and the cinnamon; set aside.
    2 In medium bowl, stir Bisquick mix, 1 ⁄ 3 cup granulated sugar, 3 tablespoons softened butter, the milk, vanilla and egg until soft dough forms.
    3 Shape dough into 1-inch balls; roll in cinnamon-sugar. Place dough randomly in pan. Sprinkle with any remaining cinnamon-sugar. Drizzle 2 tablespoons melted butter over dough balls.
    4 Bake 25 to 30 minutes or until golden brown. Cool in pan on cooling rack 10 minutes. Meanwhile, in small bowl, mix all glaze ingredients until smooth and thin enough to drizzle.
    5 Loosen sides of loaves from pan; remove loaf from pan to cooling rack. Drizzle glaze